GF Apple Fritter Cake
This recipe serves 6-8 people - the cake fits a 20x20 cm tin.
Delicious Glutenfree Apple Fritter Cake
Welcome to my recipe for the irresistible gluten-free apple fritter cake! This cake combines the delicious flavours of juicy apples, warm cinnamon and a soft, delicious batter that melts in your mouth. Perfect for afternoon tea, dessert or a cosy gathering with friends and family.
What is Apple Fritter Cake?
Apple Fritter Cake is a wonderful Danish interpretation of the classic American Apple Fritters, but in a delicious cake form. With small pieces of apple mixed into a soft batter, this cake is a feast for the taste buds. Not only is it gluten-free, but it's also simple to make and perfect for beginners and experienced bakers alike.
The texture of the batter is fantastic - but be careful when stirring the batter, you don't want to stir it for too long as you will activate the Xhantan Gum too much and get a very chewy and dense cake. If you only stir briefly as instructed, you will achieve a soft and absolutely amazing consistency, which in no way tastes gluten-free and does not crumble in a boring way.
Have fun and enjoy.
GF Apple Fritter Cake
Prep >30 minutter Cooking Time: 30 minutter Total: > 60 minutter
This recipe serves 6-8 people - the cake fits a 20x20 cm tin.
Dough:
200 g light GF flour
5 g Xhantan Gum
150 g brown sugar
5 g baking powder
2 g baking soda
10 g vanilla sugar
salt
80 g butter, room temperature
3 eggs M/L, room temperature
160 g sour cream
Apple filling
approx. 200 g peeled diced apple
10 g sugar
A little cinnamon
Cinnamon sugar
20 g sugar
Some cinnamon
Method:
Preheat the oven to 180 degrees centigrade. Prepare a baking tin with baking paper. My mould measures 20x20 cm.
Mix the flour, Xhantan, brown sugar, baking powder, baking soda, vanilla sugar and salt. Put the flour mixture in a bowl with the butter and mix it together until it resembles breadcrumbs.
Add the egg and sour cream and mix briefly until the dough is smooth.
Make the apple filling by turning the diced apples in cinnamon and sugar.
Meanwhile, make the cinnamon sugar you will use for the topping.
Pour ⅔ of the batter into your mould. Spread the apples on top and finally place the last third of the batter on top. Spread the batter evenly and sprinkle with cinnamon sugar at the very end.
Bake the cake for 28-32 minutes. Allow the cake to cool slightly before serving.
Serve with a dollop of whipped cream or crème fraiche 🤍
Tips and storage:
〰️ Apple selection: Use a combination of tart and sweet apples, such as Granny Smith, Ingrid Marie or Belle de Boskoop for a good balance between sweetness and tartness.
〰️ Dough consistency: When adding the butter to the flour mixture, make sure the butter is soft but not melted. This will give the best ‘crumbly’ texture, similar to crumble. 〰️ Even distribution: When distributing the batter in the tin, you can use a spatula or the back of a spoon dipped in water to get a smooth layer and avoid sticking.
〰️ Cinnamon adjustment: If you love cinnamon, you can also add a little cinnamon directly to the batter for an extra spicy flavour in every bite.
〰️ Shelf life: The cake will keep fresh for several days in an airtight container, but you can also freeze it. Warm it up briefly in the oven to get that freshly baked feeling again.
Serving suggestions:
〰️ With a scoop of vanilla ice cream: The warm cake with cold, creamy vanilla ice cream creates a wonderful contrast. It's especially delicious if the cake is freshly baked and still warm.
〰️ Whipped cream with a twist: Make a whipped cream with a hint of vanilla or cinnamon to
enhance the spicy flavours in the cake. You can also add some lemon zest for a fresh contrast.
〰️ Salted caramel sauce: Pour a warm salted caramel sauce over the cake just before serving. It will add an extra layer of sweetness and depth.
〰️ Fresh berries: Serve the cake with fresh raspberries or blueberries on the side. The tart freshness of the berries can provide a nice balance to the sweet, spicy cake.
〰️ Almond crunch: Sprinkle almond flakes or chopped nuts over the cake just before it goes into the oven for extra texture and a crunchy element.
